Compositions having an oil-in-water dispersion of submicron particles to enhance foods and beverages

ABSTRACT

A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is divisional application of U.S. patent applicationSer. No. 14/286,323, which is a continuation-in-part application of U.S.patent application Ser. No. 13/835,642, filed on Mar. 15, 2013, and isalso a continuation-in-part application of U.S. patent application Ser.No. 14/211,562, filed on Mar. 14, 2014, which claims the benefit of U.S.Provisional Application No. 61/801,055, filed on Mar. 15, 2013, thecontents of which are incorporated by reference herein.

BACKGROUND OF THE DISCLOSURE

1. Field of Disclosure

The present disclosure relates to a composition having an oil-in-waterdispersion with enhanced stability that can be applied into or onto afood or beverage to enhance the physical, chemical, nutritional, and/orsensory properties of the food or beverage, and also to prevent freezerburn. More particularly, the present disclosure relates to a compositionhaving an oil-in-water dispersion with particles of a hydrophobic agenthaving an average particle size between about 100 to about 999 nm. Thedistribution of particles are monodispersed about the average particlesize, with at least 75 wt % of the particles having a particle size thatis ±300 nm of the average particle size. A small negative chargeimparted to each of the particles by the mechanical process employed toform the oil-in-water dispersion causes the particles to repel eachother, further enhancing stability of the dispersion.

2. Description of Related Art

Conventional techniques for combining a hydrophobic material (such as aliquid, semi-solid, or solid) with a hydrophilic liquid require theaddition of agents that change the properties of both the hydrophobicmaterial and the hydrophilic liquids so that they more closely resembleone another. As the properties of the two phases converge because of theadditives, they have a greater propensity to be stable for acommercially viable period of time. An important class of additives thatcan be used in these hydrophobic phase/hydrophilic phase combinations isthe surface active agent, which is typically referred to as a“surfactant” which have both hydrophobic and hydrophilic properties.

When one or more of the surface active agents are incorporated into thehydrophobic phase or the hydrophilic phase or both, the surfactants willalign themselves at the hydrophobic phase-hydrophilic phase interface orat the interface between the composition and the surrounding air. Theforce that exists at the hydrophobic phase-hydrophilic phase interface(“Interfacial Tension”) is reduced allowing the two phases to morefavorably coexist. Similarly, the force that exists at theair-composition interface (“Surface Tension”) is also reduced. A specialsub-category of surfactants is called an emulsifier. When carefullyselected, such emulsifiers have a wide range of surface-activeproperties. These materials not only lower interfacial tension at thehydrophobic phase/hydrophilic phase interface but, with the input ofshearing energy, enable the formation of stable droplets of one phasewithin the other. The resulting product is called an emulsion. In manycases such emulsions are prepared by heating the hydrophobic andhydrophilic phases to a temperature of 70° C. or greater beforecombining the two phases. The purpose of heating the phases is to ensurethat all semi-solid and solid hydrophobic materials used are melted, andthat the two phases have a low enough viscosity so the two phases canmix freely. The hydrophobic and hydrophilic phases are mixed togetheruntil they achieve a homogeneous appearance. Thereafter, the mixture iscooled to ensure the formation of appropriately sized droplets, usuallyin the 3 micron to 10 micron range. Such emulsions typically have ahomogeneous, opaque, white appearance due to their particle size.

Although surfactants have provided many benefits, the use of surfactantsin foods has several disadvantages, including producing emulsions thatare thermodynamically unstable, non-reproducible, difficult-to-scale andare potentially unhealthy when consumed.

The time to develop a traditional emulsifier-based product is lengthy.When changes to either the aqueous phase or oil phase are made, forexample due to supply issues or changing consumer preferences, thepreviously effective emulsifier blend generally must be altered. Suchchanges may undesirably result in a change in one or more aesthetic,performance, or health properties. Immediate stability of thecomposition is often compromised as a result and, worse, resultinginstability may not be identified until the second or third month ofaccelerated stability testing. This can compromise the long-term shelflife of the product. Correction requires a complex, often empirical,rebalancing of the formulation.

Compounding these production and stability issues are the effects thatprocessing can have on the outcome of a batch. Emulsion stability isdependent on a variety of parameters such as the zeta potential,particle size, crystal formation, and water binding activity of theingredients employed to achieve the desired rheological properties ofthe product. These parameters are dependent on the temperature to whichthe oil and water phases are heated, the rate of heating, the method andrate of mixing of the phases when combined at elevated temperatures, andthe rate of cooling. Most emulsions require heating to ensure that allhigher melting point materials, such as waxes and butters, arecompletely melted, dissolved, or dispersed in the appropriate phase orto accelerate the hydration of starches and other thickening agents.

Some emulsions are made without heating but these systems preclude theuse of higher melting point materials that can add richness to the oralaesthetics of the final product. Further, if the rate of mixing is high,there is a chance that air can be entrapped in the emulsion. Thisphenomenon causes an undesirable decrease in the specific gravity of theproduct and an increase in product viscosity. Any variability inprocessing can lead to a range of undesirable rheological and texturalproperties. This issue can occur even if the formulation is notmodified. Often, if two or more formulators prepare the same product,the resulting compositions may vary considerably. This surprisingvariation can occur even though each person utilized the same lots ofraw ingredients. The unsettling phenomenon occurs because it may be verydifficult to exactly reproduce all of the processing parameters used tomake an emulsion. If processing variables vary in small,difficult-to-track ways, unexpected particle size variations may occur,or the crystalline properties of the emulsion can be compromised.

Given these concerns, a typical 500-g to 2000-g lab preparation may nottranslate directly to a manufacturing environment. Moreover, equipmentused in the laboratory generally does not well model that used in theplant. There is usually a need for an intermediate development phaseduring scale-up that facilitates this transition. Some equipment forthis intermediate phase is engineered to mimic plant conditions but at afraction of the size. Even so, scale-up issues abound. To deal with thevagaries of scale-up, the product may be subjected to a wide range ofprocessing variations in order to optimize the conditions ofmanufacture. Products made at each level of scale-up are typicallysubjected to accelerated stability testing to ensure the integrity ofthe product for its anticipated shelf life. These issues increase thetime and cost of bringing a new product into production. As aconsequence, most formulators tend to stay with certain tried and trueapproaches of the past, thereby minimizing uniqueness and ingenuity.

Traditional emulsion systems also create difficulties in manufacturing.The need for heating and cooling systems, specialized mixing equipment,and assorted additional processing devices makes the manufacture ofemulsion systems capital intensive. Further, the equipmentspecifications and energy requirements will vary from country tocountry. This situation will cause a modification in the processingvariables thereby making it almost impossible to have a truly “global”manufacturing protocol. The energy needed to process such products canbe costly. Similarly, there is typically a long batch processing time.It can take from 5 to 24 hours, or more, to complete the processing ofemulsions depending on the batch size and number of sub-phases required.This reality requires intensive labor that adds to cost.

In the surfactant mediated process, the need for high temperature wateror steam to heat the phases of the batch can cause damage to heatsensitive hydrophobic agents. Prolonged heating of certain materials canaccelerate the reaction of the hydrophobic agent with other componentsin the emulsion, or with air. For example, unsaturated hydrocarbons,such as vegetable oils, can oxidize, which lead to rancidity or anundesirable color change. Prolonged heating can reduce the potency ofhydrophobic nutritional compounds, such as vitamins and antioxidants, aswell as modify flavor-providing molecules. In today's market, consumersare less accepting of non-natural stabilizing agents (such aspreservatives, artificial flavors or aromas, chelating agents, andsynthetic antioxidants) to address these concerns.

The presence of surfactants, preservatives, chelating agents, and othersynthetic additives raises safety and health concerns in consumers.These materials are perceived to be artificial and not natural. Theirinclusion creates processed food, which has been linked to obesity,diabetes, carcinogenicity, teratology, arthritis, high blood pressure,arteriosclerosis, and a compromised immune system. Because of theseissues there is rising regulatory pressure and pressure from consumeractivists to remove such artificial agents from compositions intendedfor human consumption.

The presence of emulsifiers in food products as well as the super-micronparticle size micelles that they form can also result in a sub-optimaltaste sensation and limited textural variability creating a lessenjoyable eating or drinking experience.

Surfactant micelles, nanospheres, nanoparticles, nanoemulsions,nanocochleates, liposomes, nanoliposomes, and other encapsulatingdelivery systems have been used to address some of the issues describedabove. Mozafari, et al. describe the various ways to make liposomes andnano-liposomes, which are closed, continuous, vesicular structurescomposed mainly of phospholipid bilayer(s) in an aqueous environment(2008, Journal of Liposomal Research 18:309-327). However, these systemscontain either a specific bi-layer structure or other encapsulatingtechniques such as cyclodextrin entrapment or crosslinkedpolycarbohydrate encapsulate. Further, the surfactant micelles,nanospheres, nanoparticles, and nanoemulsions contain emulsifiers thatallow them to achieve their final size. In addition, these systems areall considered to be nano-technology as defined by convention andmultiple regulatory agencies (less than 100 nm), giving rise toregulatory issues. There are growing health and safety concerns aboutthe application of nano-technology in foods.

Conventional food processing employs a wide range of physical andchemical treatments of foods. For example, conventional processing ofred meats includes the following methods and devices used: (1) brineinjection, which is injecting brine into muscle tissue with pointedneedles, where the brine is water containing dissolved salt and curingsubstances, as well as additives such as phosphates, spices, sugar,carrageenan and soy proteins; (2) tumbling and massaging, which employ arotating drum (tumbler) that slowly moves the meat inside, and which caninclude steel paddles inside to produce a mechanical massaging effect onthe meat; (3) vacuum packaging, in which the meat is placed into avacuum bag, air is removed from the bag, and the vacuum bag is sealed,either with or without gas flushing by injecting gas mixtures thatinhibit bacterial growth after removing the air; (4) mixing andblending, in which the meat product and spices are blended in a mixerhaving a vessel with a rectangular or round bottom and two parallelshafts with paddles that mechanically mix the meat; and (5)emulsification, for fine meat emulsions, in which an emulsifier having aperforated plate is attached to a rotor blade, and a centrifugal pumpforces the pre-ground meat through the perforated plate.

Since many foods, especially protein-based foods such as meats, poultryand fish, contain a large percentage of water, a hydrophobic agentapplied on or into a protein-based food generally will not diffuse intothe food quickly or evenly, since the hydrophobic agent does not readilymix with the water phase in the food. Adding a sufficient amount of asurfactant, such as an emulsifier, can allow a hydrophobic agent todisperse stably in a water phase; however, the addition of surfactantsincreases costs, and can affect the texture and the taste of the food.

Freezer burn, which can affect nearly any type of food, is anotherproblem that affects the quality, taste, and texture of the food,decreases consumer appeal, and causes loss of economic value. Forexample, red meats, pork, poultry and fish, can develop freezer burnthat appears as spots on the food surface where the food has becomedehydrated. The primary mechanism of freezer burn is sublimation. Whenfood is frozen, water molecules in the food form ice crystals. If theair that is adjacent to these ice crystals is cold enough and dryenough, the water molecules that formed the ice crystals in the foodescape directly into the air by the process of sublimation. Thisdehydrates the food, causing the food to dry, shrivel, and appear“burned” at the spot. Freezer burn can also impart an unpleasant flavorand texture to the food, further decreasing consumer appeal, and value.

Thus, what are needed are submicron dispersions of hydrophobic agentparticles that are substantially surfactant-free. What are furtherneeded are submicron dispersions with an average particle size largerthan 100 nm in diameter. What are additionally needed are dispersionsthat remain stable when diluted in aqueous fluid, which can be moreflexibly employed in a food preparation process. What is needed is adispersion concentrate that can be used in the same manner in alaboratory preparation, by an end user, or in a commercially-scaledpreparation. What is needed is a dispersion concentrate that can bereadily used in a beverage. What are needed are submicron dispersions ofhydrophobic agent particles that are reproducible, and reproduciblyemployed if formed from a given mixture of hydrophobic agent(s) to acertain particle size specification. What are further needed aredispersions that can be made with at most limited heating. What isneeded are foods combined with a submicron dispersion of hydrophobicagent, including those having improved texture, taste, nutritionalvalue, odor, appearance, ease of preparation, and/or cost of production.Also needed is a dispersion that can be applied into or onto a food toprevent freezer burn.

SUMMARY OF THE DISCLOSURE

The present disclosure provides a composition having an oil-in-waterdispersion with enhanced stability. The oil-in-water dispersion can beapplied into or onto a food and/or a beverage to enhance the physical,chemical, nutritional, and/or sensory properties of the food orbeverage, and also to prevent freezer burn.

The present disclosure provides that the composition has an oil phasewith particles of a hydrophobic agent and an aqueous phase with waterand/or a water-miscible or a water-soluble substance that are combinedand subjected to a mechanical process to form the oil-in-waterdispersion.

The particles of the hydrophobic agent in the oil-in-water dispersionhave a small negative surface charge that is imparted by the mechanicalprocess. The small negative charge causes the particles to repel eachother with a force of repulsion that exceeds a coalescing force andthereby enhances the stability of the oil-in-water dispersion.Increasing the weight-percentage (wt %) of particles of the hydrophobicagent that are over an electrostatic barrier where force of repulsionexceeds force of coalescence, further enhances the stability of thedispersion.

The present disclosure further provides that the particles of thehydrophobic agent in the oil-in-water dispersion have an averageparticle size that is between about 100 nm to about 999 nm. About 75 wt% to about 100 wt % of the particles of the hydrophobic agent have aparticle size that is ±300 nm of the average particle size.

The dispersion used in the composition of the present disclosure can beprocessed until most or all particles of the hydrophobic agent(s) aresufficiently small and monodispersed to be on the side of a dispersitybarrier, where a sufficient quantity of the particles are at theirsmallest size (critical or terminal particle size) to minimize the riskof sedimentation or creaming, and to make the dispersion stable forcommercial applications. The dispersity barrier is a different value foreach hydrophobic agent, and depends on the physical and chemicalproperties of the hydrophobic agent.

The present disclosure still further provides that the oil-in-waterdispersion has a polydispersity of 0.25 or less, which enhances thestability of the dispersion. The dispersion becomes more stable as thedispersion approaches monodispersity of the particles around thesmallest submicron average particle size and where the wt % of particlesover the dispersity barrier increases.

The present disclosure provides that pre-processing the combined oilphase and water phase before the mechanical process improves theefficiency of the mechanical process to form the oil-in-water dispersionand increases monodispersity and wt % of particles about the desiredaverage particle size.

The present disclosure also provides a method of using a compositionhaving an oil-in-water dispersion in a food or a beverage, as disclosedabove. The small average particle size, monodispersity, and force ofrepulsion of the particles of the hydrophobic agent in the dispersionincreases the extent of penetration and accelerates diffusion throughoutthe water phase of a substrate of the food, producing a “bloom” effectthat enhances the physical, chemical, nutritional and/or sensoryproperty of a food or a beverage.

The present disclosure provides an embodiment that is a dispersion foruse in enhancing a food product, comprising: a dispersion of particlesof edible hydrophobic agent(s) in an aqueous fluid, wherein the averageparticle size of the dispersion is 100 to 999 nm, and wherein the ediblehydrophobic agent(s) of the dispersion comprise about 0.01 wt % to about70 wt % of the dispersion.

In another embodiment, the present disclosure provides an enhanced foodcomprising a food contacted with a dispersion of particles of ediblehydrophobic agent(s) in an aqueous fluid, wherein the average particlesize of the dispersion is 100 to 999 nm, and wherein the ediblehydrophobic agent(s) of the dispersion comprise about 0.01 wt % to about70 wt % of the dispersion.

In still another embodiment, the present disclosure provides a method ofenhancing food comprising contacting the food with a dispersion ofparticles of edible hydrophobic agent(s) in an aqueous fluid, whereinthe average particle size of the dispersion is 100 to 999 nm, andwherein the edible hydrophobic agent(s) of the dispersion comprise about0.01 wt % to about 70 wt % of the dispersion.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a graph showing particle size distribution for a dispersion ofcoconut oil triglycerides in accordance with some embodiments of thepresent disclosure.

FIG. 2 shows a schematic size comparison of a 150-300 nm particle, as inthe present disclosure vs. a 3-5 micron surfactant-based micelle.

DETAILED DESCRIPTION OF THE DISCLOSURE

The present disclosure provides a composition having an oil-in-waterdispersion with enhanced stability. The oil-in-water dispersion can beapplied into or onto a food and/or a beverage to enhance the physical,chemical, nutritional, and/or sensory properties of the food orbeverage, and also to prevent freezer burn.

The present disclosure provides that the composition has an oil phasewith particles of a hydrophobic agent and an aqueous phase with waterand/or a water-miscible or water-soluble substance that are combined andsubjected to a mechanical process to form the oil-in-water dispersionhaving particles of the hydrophobic agent with a small negative surfacecharge imparted by the mechanical process.

The small negative charge causes the particles to repel each other witha force of repulsion that exceeds a coalescing force and therebyenhances the stability of the oil-in-water dispersion. Increasing theweight-percentage (wt %) the particles of the hydrophobic agent over anelectrostatic barrier, where force of repulsion exceeds force ofcoalescence among the particles in the dispersion, further enhances thestability of the oil-in-water dispersion.

The present disclosure further provides that the particles of thehydrophobic agent in the oil-in-water dispersion have an averageparticle size that is between about 100 nm to about 999 nm, and about 75wt % to about 100 wt % of the particles of the hydrophobic agent have aparticle size that is ±300 nm of the average particle size.

The present disclosure still further provides that the oil-in-waterdispersion has a polydispersity of 0.25 or less to enhance stability.Stability increases further as the distribution of particles in thedispersion approaches monodispersity and as the wt % of particles overthe dispersity barrier increases.

The present disclosure provides that pre-processing the combined oilphase and water phase before the mechanical process improves theefficiency of the mechanical process to form the oil-in-water dispersionand increases monodispersity and wt % of particles about the desiredaverage particle size.

The present disclosure also provides a method of using a compositionhaving an oil-in-water dispersion as disclosed above. The small averageparticle size, monodispersity, and force of repulsion of the particlesof the hydrophobic agent in the dispersion increases the extent ofpenetration, and accelerates diffusion throughout the water phase of asubstrate of the food, producing a “bloom” effect to enhance a physical,chemical, nutritional and/or sensory property of a food or a beverage.

The composition of the present disclosure, when applied into or onto thefood, also provides an even (uniform) distribution of lipids, oils,flavorants, nutrients, and/or colorants throughout the substrate of thefood.

The composition can also be applied into or onto a food to preventfreezer burn.

The composition includes a dispersion having a continuous phase that isa water phase or water-miscible phase and may contain water-solubleagents, and a dispersed phase that is an oil phase.

In an embodiment of the composition of the present disclosure, thedispersion has a dispersed phase containing particles of an ediblehydrophobic agent, which is dispersed in a continuous phase that iswater or a water-miscible liquid and may contain water-soluble agents,to form a dispersion of submicron particles of the hydrophobic agenthaving an average particle size from about 100 nm to about 999 nm.

The composition of the present disclosure improve the taste of a food ora beverage because the submicron particles of hydrophobic agents in thedispersion (e.g., oils, fats, and flavorants) spread better on thetongue, and contact more taste receptors on the tongue and smellreceptors in the nasal tracts.

The direct or surfactant-mediated application of a hydrophobic materialto the surface of a solid food may not allow the material to diffuseadequately into the substrate to provide a desired level of benefit.Further, it is very difficult to incorporate hydrophobic material intoflour or other similar powdered substrates as the hydrophobic materialis coated with the powder making it very difficult to mix uniformly intothe system without high energy. The current formulation adds hydrophobicmaterial concurrently in an intimately and uniformly mixed composition.

The dispersion of hydrophobic material of the present disclosure isformed mechanically, instead of with surfactants. As such, thedispersion can be formed simply of materials found abundantly in organicor naturally derived food.

A “hydrophobic agent” as used in this application, is a compound havinglittle or no solubility in water. More specifically, a hydrophobic agenthas a solubility of less than about 0.1% by weight in water. Generally,the dielectric constant of a material provides a rough measure of amaterial's polarity. The strong polarity of water is indicated, at 20°C., by a dielectric constant of 80.10. Materials with a dielectricconstant of less than 15 are generally considered to be non-polar. Thehydrophobic agents used in the compositions of this disclosure arenon-polar (or substantially non-polar). Examples of hydrophobic agentsthat can be used in the compositions of the present disclosure aredisclosed below.

Generally vapor pressure is a measure of the volatility of a material at20° C. as compared with water whose vapor pressure is 2.3 kPa.Hydrophobic agents of the present disclosure with a vapor pressure lessthan that of water are considered to be non-volatile. In embodiments,the “hydrophobic agent” component(s) are substantially non-volatile, inthat 75 wt % or more are non-volatile. In embodiments 95 wt % or 99 wt %or more of the hydrophobic agent component(s) are non-volatile.

A composition is “substantially surfactant-free” or “substantially freeof surfactant” when (a) the amount of surfactant is not sufficient tomaterially lower the surface tension of an aqueous fluid, except thatamphiphilic compounds with a CMC of 10⁻⁸ mol/L or lower can be presentin amounts of 1 part weight to 5 parts weight of other hydrophobicagents, or less. In embodiments, the submicron dispersions ofhydrophobic agent particles are substantially free of surfactants, theweight ratio of hydrophobic agent(s) to surfactant molecules(s) otherthan amphiphilic compounds with a CMC of 10⁻⁸ mol/L or lower is 10 ormore. In embodiments, the ratio is 100 or 200 or 500 or 1000 or more.Such minor amounts of surfactants can be composed of anionic, cationic,or non-ionic surfactant molecules.

An “aqueous fluid” as used in this application contains 50 wt % water ormore, and 0-50% solutes and water miscible solvents, such as inembodiments 75 wt % water or more, and 0-25% solutes and water misciblesolvents.

An “edible” material as used in this application is one that isgenerally recognized as safe for human or animal consumption.

“Particles” of hydrophobic agents, as used in this application, arecolloidal droplets of hydrophobic agents. At some temperature betweenabout 20° C. to about 90° C. the droplets would be liquid.

“Submicron particles” of hydrophobic agents, as used in thisapplication, generally refer to particles having an average particlesize from about 100 nm to about 999 nm.

In a preferred embodiment, the oil-in-water dispersion used in thecomposition contains monodisperse particles of the hydrophobic agent(s)having an average particle size between about 100 nm to about 999 nm.

“Submicron dispersion” as used in this application, is a suspension ofhydrophobic agent particles in an aqueous fluid with an average particlesize of from 100 nm to 999 nm. In embodiments of the invention, 75% ormore, or 80% or more, of the hydrophobic agent particles by volume havea size within 300 nm of the average particle size. In embodiments of theinvention, 85% or more, or 90% or more, of the hydrophobic agentparticles by volume have a size within 200 nm of the average particlesize. In embodiments of the invention, 85% or more, or 90% or more, ofthe hydrophobic agent particles by volume have a size within 150 nm ofthe average particle size. The hydrophobic agent particles are notincluded in the water-solvent-solute weight percentages. The submicrondispersion can be as produced by the processes described herein, or asconcentrated therefrom, or as diluted therefrom.

The submicron dispersions of hydrophobic agent particles can be“contacted” with a food. The meaning of “contacted” will be understoodby those of skill in the art, and includes being applied into or ontothe food using any commercially-viable process.

“Monodispersity” (also called “unidispersity” without a change inmeaning), as used in this application, means that most or all of thesubmicron particles of the hydrophobic agent have a size that is withina relatively narrow range of a single value that represents an averageparticle size (or mean particle size). When illustrated on a graph ofparticle size (X-axis) and numbers of particles (Y-axis), monodisperseddispersion appears as a single Gaussian curve that is approximatelycentered on the value for the average particle size, and having arelatively narrow width.

Conversely, “polydispersity,” as used in this application, indicatesthat there is more than one Gaussian curve of particle sizes. An exampleof a dispersion having polydispersity would be that 60 wt % of theparticles are about 200 nm, 20 wt % are about 500 nm, and the remaining20 wt % are about 900 nm.

The average particle size, as well as the size of the standard deviationof the surrounding particle sizes, will differ for each hydrophobicagent, and depends on the particular chemical structure and physicalproperties of the hydrophobic agent. For example, a dispersion of ahydrophobic agent that is coconut oil triglycerides has a mean particlesize of 196.4 nm, as measured by a Malvern ZetaSizer particle sizeanalyzer (Malvern Instruments Ltd., Malvern, UK) when prepared by theprocess disclosed in this application. In general, hydrophobic agentthat are vegetable oils or other cooking oils, when prepared by theprocess disclosed in this application, typically have an averageparticle size between about 150 to about 300 nm, with a relatively tightparticle size distribution.

The present disclosure provides a composition having an oil-in-waterdispersion with enhanced stability. The composition includes an oilphase comprising particles of a hydrophobic agent(s), and an aqueousphase comprising water and/or a water-miscible substance. The oil phaseand the aqueous phase are combined and subjected to a mechanical processto form an oil-in-water dispersion having particles of the hydrophobicagent(s) with a small negative surface charge imparted by the mechanicalprocess. The particles of the hydrophobic agent(s) in the oil-in-waterdispersion have a polydispersity of 0.25 or less. The particles of thehydrophobic agent(s) in the oil-in-water dispersion have an averageparticle size of about 100 nm to about 999 nm in diameter. About 75weight-% (wt %) to about 100 wt % of the particles of the hydrophobicagent(s) in the oil-in-water dispersion have a particle size that is±300 nm of the average particle size of the hydrophobic agent(s). Thesmall negative surface charge imparted to the hydrophobic particles bythe mechanical process causes the particles of the hydrophobic agent(s)to repel each other with a force of repulsion such that he force ofrepulsion exceeds a force of coalescence among the particles of thehydrophobic agent(s), thereby enhancing stability of the oil-in-waterdispersion by preventing aggregation of the particles of the hydrophobicagent(s).

The dispersion of the present disclosure can be produced by mixing anaqueous fluid and hydrophobic agents using processing conditions knownin the art including, but not limited, to sonication (Sonic Man,Matrical Bioscience, Spokane, Wash.), high pressure/high shear (e.g.,utilizing Microfluidizer, Microfluidics Company, Newton, Mass.), freezedrying (Biochimica Biophys. Acta 1061:297-303 (1991)), reverse phaseevaporation (Microencapsulation 16:251-256 (1999)), and bubble method(J. Pharm. Sci. 83(3):276-280 (1994)).

In sonication, for example, high intensity sound waves bombard theproduct for predetermined period of time. In direct sonication, thesonication probe is directly applied into the composition forprocessing. In indirect sonication, the composition is immersed into anultrasonic bath, where it is exposed to the processing conditions for apredetermined period of time.

Precipitation utilizes compounds that are poorly-soluble in water, butsoluble in organic solvents and surfactants that are water-soluble, tocreate emulsions. Two separate solutions are formed, one of an organicsolvent and compounds, the other a mixture of surfactant dissolved inwater. The two solutions are combined and an emulsion is created. Theorganic solvent is then evaporated out of the emulsion, causing thesmall spherical particles to precipitate, creating a suspension ofsubmicron micelles.

High pressure/high shear utilizes an aqueous phase and a hydrophobicphase, and elastic or substantially elastic collisions. The aqueousphase is prepared into a solution and any other water-soluble or watermiscible components are optionally added. The hydrophobic phase isprepared into a mixture with any other non-water miscible or non-watersoluble components. The two phases are pre-combined and then subjectedto pressure ranging from 10,000-50,000 psi. The composition containssubmicron particles.

In freeze drying, two available methods are thin film freezing and sprayfreeze drying. In spray freeze drying, for example, an aqueous solutioncontaining active ingredients is atomized into the cold gas above acryogenic liquid. The atomized particles adsorb onto the gas-liquidinterface and aggregate there as submicron micelles.

Standard operating conditions are defined herein as 0-4% amphiphile,preferably 0.5-2% amphiphile, and 10,000-25,000 psi.

In an exemplary embodiment, the oil-in-water dispersion used in thecomposition is a monodispersed dispersion of submicron particles of thehydrophobic agent(s) in which at least 75 wt % of the total particles inthe dispersion are ±300 nm of the value for the average particle size,more preferably are ±250 nm, and still more preferably are ±200 nm, ±150nm, and ±100 nm, respectively, of the value for the average particlesize. In another embodiment, at least 75 wt % of the total particles inthe dispersion are ±2 standard deviations of the value for the averageparticle size, more preferably are ±1.50 standard deviations of thevalue for the average particle size, and most preferably are ±1 standarddeviation of the value for the average particle size.

In another exemplary embodiment, the process of the present disclosurewill produce a monodispersed dispersion of submicron particles of thehydrophobic agent(s) in which at least 80 wt % of the total particles inthe dispersion are ±300 nm of the value for the average particle size,more preferably are ±250 nm, and still more preferably are ±200 nm, ±150nm, and ±100 nm, respectively, of the value for the average particlesize. In another embodiment, at least 80 wt % of the total particles inthe dispersion are ±2 standard deviations of the value for the averageparticle size, more preferably are ±1.50 standard deviations of thevalue for the average particle size, and most preferably are ±1 standarddeviation of the value for the average particle size.

In yet another exemplary embodiment, the process of the presentdisclosure will produce a monodispersed dispersion of submicronparticles of the hydrophobic agent(s) in which at least 85 wt % of thetotal particles in the dispersion are ±300 nm of the value for theaverage particle size, more preferably are ±250 nm, and still morepreferably are ±200 nm, ±150 nm, and ±100 nm, respectively, of the valuefor the average particle size. In another embodiment, at least 85 wt %of the total particles in the dispersion are ±2 standard deviations ofthe value for the average particle size, more preferably are ±1.50standard deviations of the value for the average particle size, and mostpreferably are ±1 standard deviation of the value for the averageparticle size.

In yet another exemplary embodiment, the process of the presentdisclosure will produce a monodispersed dispersion of submicronparticles of the hydrophobic agent(s) in which at least 90 wt % of thetotal particles in the dispersion are ±300 nm of the value for theaverage particle size, more preferably are ±250 nm, and still morepreferably are ±200 nm, ±150 nm, and ±100 nm, respectively, of the valuefor the average particle size. In another embodiment, at least 90 wt %of the total particles in the dispersion are ±2 standard deviations ofthe value for the average particle size, more preferably are ±1.50standard deviations of the value for the average particle size, and mostpreferably are ±1 standard deviation of the value for the averageparticle size.

In another exemplary embodiment, the process of the present disclosurewill produce a monodispersed dispersion of submicron particles of thehydrophobic agent(s) in which at least 95 wt % of the total particles inthe dispersion are ±300 nm of the value for the average particle size,more preferably are ±250 nm, and still more preferably are ±200 nm, ±150nm, and ±100 nm, respectively, of the value for the average particlesize. In another embodiment, at least 95 wt % of the total particles inthe dispersion are ±2 standard deviations of the value for the averageparticle size, more preferably are ±1.50 standard deviations of thevalue for the average particle size, and most preferably are ±1 standarddeviation of the value for the average particle size.

The small particle size of the hydrophobic agents after processingimparts stability to the dispersion. The small size of the particlesminimizes the coalescing force (e.g., the Van Der Waals force) thatwould otherwise cause the particles to aggregate and thereby decreasesstability of the dispersion. For each of the embodiments above, thesmaller the standard deviation of the particles from the averageparticle size, the greater the stability of the dispersion. FIG. 2 showsa schematic size comparison of a 150-300 nm particle of the presentdisclosure vs. a 3-5 micron surfactant-based micelle. In addition, arheological modifying agent can optionally be added to the dispersion tofurther enhance the long-term stability of the dispersion. Examples ofrheological agents that can be used with the compositions of the presentdisclosure are provided below.

Stability of the dispersions refers to the ability to remain dispersedover a period of time. For example, the period of time can be 1 hour, 1day, 2 weeks, one month, 3 months, 6 months, one year, or more, and anysubranges therebetween depending upon the application. As an example,180 days or more of stability provided by the dispersions disclosedherein provides a sufficient period of time in which the composition canbe applied to a food or beverage.

In an embodiment, each submicron particle of the hydrophobic agent(s) inthe oil-in-water dispersion possesses a small negative charge. Thenegative charge causes the submicron particles to repulse each other.This slight repulsion force causes the submicron particles to attempt tomove away from each other, to create the largest possible distancebetween them, and generally filling the entire available volume.

The negative charge in a dispersion is measurable and quantifiable. Inan exemplary embodiment of the present disclosure, the net negativecharge of the particles of the hydrophobic agent in the oil-in-waterdispersion is −30 mV or lower (i.e., more negative).

The zeta potential of the dispersion is also quantifiable. In anexemplary embodiment of the present disclosure, the oil-in-waterdispersion has a zeta potential that is a negative value.

The composition of the present disclosure has an accelerated diffusionspeed and enhanced penetration into and throughout a food, as comparedwith the ordinary diffusion speed and penetration of the samehydrophobic agent(s) when applied into or onto the same food.

The accelerated diffusion speed and enhanced penetration by compositionsof the present disclosure throughout the substrate of a food isattributable to the small (submicron) average particle size of thehydrophobic agent(s) in the composition, which allows the particles todiffuse quickly into crevices throughout the food, plus the smallnegative charge of the individual submicron particles of the hydrophobicagent(s) (and resulting repulsive forces among those particles), whichforce the particles to quickly move away from each other. This causes arapid diffusion, or “bloom,” of the submicron particles of thehydrophobic agent(s) into and throughout the food or beverage.

Many foods, for example, but not limited to, protein-based foods such asred meats, pork, poultry, and fish, have large water concentrationsthroughout their structure, creating a water phase in the food.Hydrophobic agents contained in conventional compositions are oftenparticles having an average size that is greater (and often severaltimes greater) than 1 micron, and do not easily fit into crevicesthroughout the food product, reducing the extent of penetration as wellas reducing the diffusion speed. Also, unless sufficient amounts ofsurfactants are added, the hydrophobic particles of conventionalcompositions do not integrate with the water phase in the food andsimply float to the surface of the food product, further reducing thediffusion speed.

“Ordinary diffusion” as used in this application, is the speed at whicha hydrophobic agent diffuses throughout a food or beverage. “Accelerateddiffusion” is the increased speed (as compared with ordinary diffusion)at which the composition of the present disclosure diffuses throughoutthe same food or beverage, respectively.

The dispersion used in the composition of the present disclosure can beprocessed until most or all of the particles of the hydrophobic agentare sufficiently small and monodispersed to be on the side of adispersity barrier where a sufficient quantity of particles are at their(critical or terminal particle size) to minimize the risk ofsedimentation or creaming and to make the dispersion stable forcommercial applications.

“Electrostatic barrier,” as used in this application, means the value atwhich repulsion forces are equal to coalescing forces for the particlesin the dispersion.

The portion (or alternatively, the ratio) of particles that are “over”the electrostatic barrier (i.e., the point at which repulsion forcesexceed the coalescing forces in the dispersion), in relation to thetotal number of particles, is a measure of the stability and quality ofthe dispersion.

The dispersity barrier has a different value for each hydrophobic agent,and depends on the physical and chemical properties of the hydrophobicagent.

In an exemplary embodiment, at least 10 wt % of the total hydrophobicparticles in the dispersion are over the dispersity barrier (meaningthat sufficient a sufficient number of particles at size to minimize therisk of sedimentation or creaming for a commercially viable period oftime). In another preferred embodiment, 50 wt % or more of the particlesare over the dispersity barrier, indicating that the dispersion is morestable relative to the earlier embodiment. In a preferred embodiment, 75wt % or more of the particles are over the dispersity barrier,indicating that the dispersion is even more stable. In increasinglypreferred embodiments, 85 wt % or more, 90 wt % or more, 95 wt % ormore, and 99 wt % or more of the particles of the hydrophobic agent(s)are over the dispersity barrier, respectively, indicating dispersionsthat are increasingly stable.

In an exemplary embodiment of the composition of the present disclosure,at least 75 wt % of the particles of the hydrophobic agent(s) in theoil-in-water dispersion are distributed as a monodispersity about theaverage particle size, and at least 75 wt % of the particles of thehydrophobic agent are over the dispersity barrier.

In a preferred embodiment of the composition of the present disclosure,at least 90 wt % of the particles of the hydrophobic agent in theoil-in-water dispersion are distributed as a monodispersity about theaverage particle size, and at least 90 wt % of the particles of thehydrophobic agent are over the dispersity barrier.

Freezer burn, which can affect any of the food products in thisapplication, including, but not limited to, meats (beef and pork),poultry, and fish, usually appears as spots on the surface of the foodwhich have become dehydrated. As noted above, freezer burn is primarilycaused by sublimation. When food is frozen, water molecules in the foodform ice crystals that escape directly into the air adjacent to the icecrystals by sublimation, provided the air is cold, and dry enough.Freezer burn dehydrates the food, and causes the food to dry, shrivel,and appear burned at that spot. Freezer burn can also impart anunpleasant flavor and texture to the food, decreasing consumer appealand value.

Applying the composition of the present disclosure to a food is observedto decrease and even prevent freezer burn. This may be due to theaccelerated diffusion and complete penetration of the submicronparticles of the hydrophobic agent(s) throughout the entire piece of themeat, poultry, and fish, including into the crevices in the food,providing a thin moisture barrier that preventing sublimation of icecrystals from the surface of the food that cause freezer burn.

Fish are often prepared and iced down on the boat within minutes ofbeing caught. Once the boat has returned to land, the frozen fish arepassed through water, and then passed through oil to enhance flavor andtexture. However, when conventional compositions containing oils areused, a frozen fish uptakes only a small amount of the oil (about 4%).Also, penetration of oil into the fish is largely confined to thesurface of the fish where the ice has slightly melted, because the waterphase inside the fish remains solid (ice).

However, using the composition of the present disclosure having adispersion of submicron, monodispersed particles of a hydrophobic agent(i.e., oil), the fish uptakes about 6 to 8% of the oil, which isincreased to nearly two times the uptake of oil by a fish as comparedwith conventional oil compositions.

In addition to increased uptake of oil, applying the composition of thepresent disclosure to a fish has the benefit of preventing freezer burnto the surface of the fish.

“Water-miscible,” as used in this application, means that the substanceis infinitely soluble in water at any ratio.

The composition of the present disclosure can be applied into or ontothe food by one or more food processing methods. Examples ofconventional food processing methods used for meats include, but are notlimited to, injection, tumbling, massaging, vacuum packaging, mixing,blending, emulsification, and any combinations thereof.

In an exemplary embodiment, the composition of the present disclosurehas a dispersion that is made by the following process. A water phase isprepared. The water phase can be water or a combination of water and awater-soluble or water-miscible substance. Optionally, a freezing pointsuppressant can be added to the water phase. Examples of a freezingpoint suppressant include, but are not limited to, glycerin, glycol, andany combinations thereof. In addition, a preservative can optionally beadded to the water phase, to prevent microbial contamination. However,the preservative and the freezing point suppressant are not necessaryfor the production of the dispersion.

The oil phase is prepared separately. The oil phase contains one or morehydrophobic agent(s), examples of which are disclosed, but not limitedto the examples below. Different combinations of processing can beemployed. For example, there can be additional homogenization steps,temperature alteration, or hydrophobic agents that can increasesolubility.

The composition of the present disclosure can further include aninitiator. The initiator can be added to the mixture of the water phaseand the oil phase.

In a preferred embodiment, the initiator is an amphiphilic compound. Asnoted above, the amphiphilic compound can have a Critical MicelleConcentration (CMC) of 10⁻⁸ mol/L or lower. In a more preferredembodiment, the amphiphilic compound is a phospholipid.

“Amphiphile,” “amphiphilic compound,” and “amphiphilic agent,” as usedinterchangeably in this application, mean a compound that, when used inthe process in this disclosure, yields a dispersion having an averageparticle size that is always greater than about 100 nm, when thestandard energy contribution of the process is imparted to thedispersion.

In an exemplary embodiment, the average particle size is less than about20 μm (20 microns) and relatively homogeneous; for example, a particledistribution in which 50 wt % of the particles are less than 20 μm (20microns) in size. Other parameters that are reviewed include pH,specific gravity, and viscosity. An acceptable particle sizedistribution where 50 wt % or more of the particles are in a Gaussiandistribution; more preferably, 75 wt % or more of the particles are in aGaussian distribution; and still more preferably, 90 wt % or more of theparticles are in a Gaussian distribution.

In a preferred embodiment, pre-processing the combined water phase andoil phase produces a homogenized mixture in which at least 50 wt % ofthe particles of the hydrophobic agent are below an average particlesize of 20 μm, and can have at least 75 wt % of the particles of thehydrophobic agent in a Gaussian distribution.

Alternatively, in another embodiment, the combined water phase and oilproduces a homogenized mixture in which at least 90 wt % of theparticles of the hydrophobic agent are below an average particle size of20 μm, and can have at least 75 wt % of the particles of the hydrophobicagent are in a Gaussian distribution.

The oil-in-water dispersion can be subjected to any known process ofmaking small particles to further improve the monodispersity of theparticles, and also to increase the wt % of particles of the hydrophobicagent that are over the electrostatic barrier and the dispersitybarrier, to further enhance stability of the dispersion.

Once the average particle size and monodispersity are determined to beacceptable for the intended application, the dispersion is used as acomposition that can be applied into or onto a food to enhance texture,flavor and taste, nutritional value, tenderizing, and/or uptake of oilthroughout the food.

In the dispersions of the present disclosure, the use of a particularinitiator and its concentration influence the limits of the averageparticle size.

Dispersions having an average particle size that is greater than 100 nmhave the additional benefit of being regulatory compliant withguidelines that define nanotechnology as particles that are less than100 nm, i.e., that are smaller than the low end of the average particlesize range of the present disclosure.

The submicron dispersions of hydrophobic agent particles can include oneor more amphiphilic compounds with a CMC of 10⁻⁸ mol/L or lower. Incertain embodiments, examples of these amphiphilic compounds include butare not limited to one or more phospholipids having a net neutral chargeat pH 7.4, such as phosphatidylcholine or phosphatidylethanolamine. Incertain embodiments, the amphiphilic compound(s) are for example,without limitation, one or more phospholipids having a net negativecharge at pH 7.4, such as a phosphatidylinosiitide,phosphatidylglycerol, or phosphatidic acid.

The amount of phospholipid can be from 0.1 wt % or 1 wt % to 15 wt %, asa percentage of the total phospholipid plus hydrophobic agent that isnot phospholipid. Such phospholipid can contain either saturated orunsaturated fatty acyl chains. The phospholipids may be subjected to theprocess of hydrogenation to minimize the level of unsaturation therebyenhancing their resistance to oxidation. Exemplary sources ofhydrogenated phosphatidylcholine (lecithin) include, for example, BasisLP20H lecithin (Ikeda Corp., Japan).

In optional embodiments, the submicron dispersions of hydrophobic agentcompositions can be substantially free of polymeric encapsulants such ascyclodextrin in that a given submicron dispersion could be prepared withthe same average particle size±100 nm using the same composition absentthe polymeric encapsulants, and be stable for a commercially viableperiod of time.

The production process is adapted to obtain hydrophobic particles of theappropriate size. The hydrophobic agent particles of the presentdisclosure, which are typically mechanically created, differ from thetypical micelles whose creation is more dependent on the properties ofsurface-active agents. The particles of the dispersion of the presentdisclosure are believed to be stable primarily due to small size, ratherthan the effects of the surface-active agents. This stabilityenhancement is defined by Stokes' Law which is illustrated in anequation relating the terminal settling or rising velocity of a smoothsphere in a viscous fluid of known density and viscosity to the diameterof the sphere when subjected to a known force field. This equation isV=(2gr²)(d1−d2)/9μ, where V=velocity of fall (cm/sec), g=acceleration ofgravity (cm/sec²), r=radius of particle (cm), d1=density of particle(g/cm³), d2=density of medium (g/cm³), and μ=viscosity of the medium(dyne sec/cm²). Using this equation, with all other factors beingconstant, a 200 nm hydrophobic agent particle has a velocity of fallthat is 680 times slower than one of identical composition having a 5micron particle size of a standard emulsion.

The composition can be produced with a shear that creates in combinationwith pressure an average particle size of between about 100 nm to about999 nm, such as between about 100-500 nm, or 150-300 nm. The processcan, for example, without limitation, include a rapid return toatmospheric pressure. Embodiments include wherein 85% or more, or 90% ormore, of the particles by volume are within one of the above-citedranges.

FIG. 1 shows a size distribution for a dispersion of coconut oiltriglycerides as measured by a Malvern ZetaSizer particle size analyzer(Malvern Instruments Ltd. Malvern, UK) which was prepared using aMicrofluidizer at 15,000-20,000 psi of pressure. This figure indicatesthat the mean particle size is 196.4 nm. Sizes recited herein are thosedetermined by dynamic light scattering for spectrum analysis of Dopplershifts under Brownian motion. Measurements are made using Mie scatteringcalculations for spherical particles. This reproducible methodology canbe conducted with several other available instruments for measuringaverage particle size and particle size distribution, includinginstruments from Microtrac (e.g., Nanotrac instrument, Montgomeryville,Pa.) or Horiba Scientific (Edison, N.J.).

The temperature of operation is generally between about 15° C. and about30° C. In certain embodiments, the process avoids temperatures in excessof about 50° C., or in excess of about 60° C. However certainembodiments may require a temperature exceeding 60° C. to melt thehydrophobic edible agent.

The dispersion can optionally include a rheological modifying agent.Such agents are known in the art and include, without limitation, thoseset forth in the following table adapted fromwww.foodadditives.org/food_gums/common.html:

TABLE Rheological Modifying Agents Agar-agar - a gum consisting of tworepeating units of polysaccharides: alpha-D- galactopyranosyl and3,6-anhydro-alpha-L-glactopyranosyl derived from red seaweed.Traditional agar-agar can bind approximately 100 times its weight inwater when boiled, forming a strong gel that is often used as astabilizer or thickener. A recent application of agar-agar is replacinggelatin as the gelling agent in dairy products, such as yogurt.Agar-agar is a non-animal gel source which is suitable for vegetariansand people with religious dietary restrictions (Kosher/Halal).Alginate - is a polysaccharide, like starch and cellulose, and isderived from brown seaweed. Alginate provides properties in processedfoods and beverages such as gelling, viscosifying, suspending andstabilizing. Alginate gelling may be achieved using calcium undercontrolled conditions. It employs the combination of alginate, a slowlysoluble calcium salt and a suitable calcium sequestrant, such as aphosphate or citrate. The process may be performed at neutral or acidpH. Carrageenan - a water soluble gum derived from red seaweeds, such asEucheuma, Gigartina, and Chondrus. Carrageenan is a sulfated linearpolysaccharide of D-galactose and it has a strong negative charge,thereby allowing it to stabilize gels or act as a thickener. Carrageenanis found in numerous products, ranging from toothpaste to soy milk. Itis used to suspend cocca solids in beverages, for example, and can beused in meats to reduce cooking losses. Cassia Gum - is a naturallyoccurring galactomannan found in the endosperm of cassia tora andobtusifolia seeds. It is an effective thickener and stabilizer for abroad range of food applications. Cassia gum has excellent retortstability and forms strong synergistic gels with other hydrocolloidsincluding carrageenan and xanthan gum. Human food grade cassia gum isspecially processed to meet rigorous purity standards. Cellulose Gum -Carboxymethyl Cellulose (CMC), or cellulose gum is an abundant andnatural polysaccharide found in all plants. Cellulose gum is awater-soluble gum that is based on cellulose. Cellulose gum has beenused in food products for over 50 years as a thickener and stabilizer.Typical uses are in instant beverages, baked goods, and ice-cream.Gellan Gum - a food gum that is primarily used as a gelling orthickening agent. It can be used in fortified beverages to suspendprotein, minerals, vitamins, fiber and pulp. Gellan gum also suspendsmilk solids in diluted milk drinks. Gellan gum can act as a fluid gel,having a wide range of textures, and can exist as a light pourable gelor a thick, spreadable paste. Gellan gum is a non-animal gel sourcewhich is suitable for vegetarians and people with religious dietaryrestrictions (Kosher/Halal). Guar Gum - a carbohydrate consisting ofmannose and galactose at a 2:1 ratio that can swell in cold water. Guargum is one of the most highly efficient water-thickening agentsavailable to the food industry and is widely used as a binder and volumeenhancer. Its high percentage of soluble dietary fiber (80 to 85%),means that it is often added to bread to increase its soluble dietaryfiber content. Guar gum is also commonly used to thicken and stabilizesalad dressings and sauces and help improve moisture retention infinished baked goods. Hydroxypropyl cellulose - cellulose is an abundantand natural polysaccharide found in all plants. Hydroxypropyl celluloseis based on cellulose and is used in many food products to provide goodfoam stability. Hydroxypropyl cellulose is commonly found in whippedtoppings where it stabilizes the foam and provides a long lastingwhipped topping with dairy-like eating quality. Konjac Gum- apolysaccharide from a plant known as elephant yam, which is commonlyfound in Asia. This gum can be used as a vegan substitute for gelatinand other thickeners. Its texture makes it ideal for jellies because ofits high viscosity. Locust Bean Gum - also called Carob bean gum, locustbean gum is derived from the seeds of the carob bean. Locust bean gum isused for thickening, water-binding, and gel strengthening in a varietyof foods. It has synergistic interactions with other gums, such asxanthan or carrageenan, and can be used in applications such as dairy,processed cream cheese, and dessert gels. Methylcellulose andHydroxypropyl Methylcellulose - cellulose is an abundant and naturalpolysaccharide found in all plants. Methylcellulose and hydroxypropylmethylcellulose are based on cellulose and are used in many foodproducts to provide texture, certain mouth feels and other desirablequalities. These gums are commonly found in soy burgers where they addmeat-like texture to the vegetable proteins, in fried appetizers likemozzarella cheese sticks and onion rings where they create firm textureby reducing the uptake of frying oils, and in whipped toppings wherethey stabilize the foam structure to give long lasting creams.Microcrystalline cellulose (MCC) - is a polysaccharide derived fromnaturally occurring cellulose similar to that found in fruits andvegetables. MCC can be used as a bulking agent, source of fiber andmoisture regulator in processed foods. MCC may also be co-processed withcarboxymethyl cellulose (CMC) to impart shear- thinning and heat stableproperties. Additional properties in food and beverages from MCC/CMCco-processed products include gelling, viscosifying, suspending andstabilizing. Pectin - a polysaccharide derived from plant material,mainly citrus fruit peels, apple peels, or sugar beets. Pectin is widelyused to impart gel formation, thickening, and physical stability to awide range of foods. It is mostly used in fruit-based products,including jams, jellies, confectioneries, and fruit drinks, but is alsoused in dairy applications such as drinking and spoonable yogurt.Xanthan Gum - a highly branched polysaccharide of D-glucose, D-mannose,and D- glucuronic acid produced via bacterial fermentation usingnutrient sources.. Xanthan gum, which is considered natural, is anexcellent emulsion stabilizer in salad dressings and sauces and also isused in bakery fillings to prevent water migration from the filling tothe pastry (which has strong water-binding properties). Xanthan gum canoften be used to improve the shelf life of a product.

The rheological modifying agent can be present in an amount from 0 wt %to 15 wt %, or 0 wt % to 10 wt %, or 0 wt % to 5 wt %, or 0 wt % to 2 wt%, or from 0.01 wt % to 15 wt %, or 0.01 wt % to 10 wt %, or 0.01 wt %to 5 wt %, or 0.01 wt % to 2 wt %. Rheological modifying agents areadded in particular to help immobilize the particles of ediblehydrophobic agents for still longer term stability of the submicrondispersions.

Examples of hydrophobic agents that can be used in the dispersions ofthe present disclosure include, but are not limited to, mono-, di-,tri-, or poly-alkyl (or alkenyl) esters or ethers of a di-, tri-, orpoly-hydroxy compound, such as glycerin, sorbitol or other polyolcompound. Examples of the esters or ethers include, but are not limitedto, saturated and unsaturated, linear and branched vegetable oils, suchas soybean oil, almond oil, castor oil, canola oil, cottonseed oil,grapeseed oil, rapeseed oil, rice bran oil, palm oil, coconut oil, palmkernel oil, olive oil, linseed oil, sunflower oil, safflower oil, peanutoil, and corn oil. Saturated and unsaturated oils that can be used inthe dispersion include those having 90% or more (molar) fatty acylcomponents with 6 to 30 carbon atoms, preferably 6 to 24 carbon atoms,and more preferably 12 to 24 carbon atoms.

Examples of fatty acids providing fatty acyl components, or whichprovide hydrophobic agents include, but are not limited to, butyricacid, caproic acid, caprylic acid, capric acid, lauric acid, myristicacid, palmitic acid, palmitoleic acid, stearic acid, oleic acid,ricinoleic acid, vaccenic acid, linoleic acid, α-linoleic acid (ALA),α-linoleic acid (GLA), arachidic acid, gadoleic acid, arachidonic acid(AA), eicosapentaenoic acid (EPA), behenic acid, erucic acid,docosahexaenoic acid (DHA), lignoceric acid, and any combinationsthereof. Additional information about the fatty acids listed above is inthe table below:

Carbon Double Common Name Atoms Bonds Scientific Name Sources Butyricacid 4 0 butanoic acid butterfat Caproic Acid 6 0 hexanoic acidbutterfat Caprylic Acid 8 0 octanoic acid coconut oil Capric Acid 10 0decanoic acid coconut oil Lauric Acid 12 0 dodecanoic acid coconut oilMyristic Acid 14 0 tetradecanoic acid palm kernel oil Palmitic Acid 16 0hexadecanoic acid palm oil Palmitoleic Acid 16 1 9-hexadecenoic acidanimal fats Stearic Acid 18 0 octadecanoic acid animal fats Oleic Acid18 1 9-octadecenoic acid olive oil Ricinoleic acid 18 112-hydroxy-9-octadecenoic castor oil acid Vaccenic Acid 18 111-octadecenoic acid butterfat Linoleic Acid 18 2 9,12-octadecadienoicacid grape seed oil Alpha-Linolenic Acid 18 3 9,12,15-octadecatrienoicacid flaxseed (ALA) (linseed) oil Gamma-Linolenic Acid 18 36,9,12-octadecatrienoic acid borage oil (GLA) Arachidic Acid 20 0eicosanoic acid peanut oil, fish oil Gadoleic Acid 20 1 9-eicosenoicacid fish oil Arachidonic Acid 20 4 5,8,11,14-eicosatetraenoic liverfats (AA) acid EPA 20 5 5,8,11,14,17- fish oil eicosapentaenoic acidBehenic acid 22 0 docosanoic acid rapeseed oil Erucic acid 22 113-docosenoic acid rapeseed oil DHA 22 6 4,7,10,13,16,19- fish oildocosahexaenoic acid Lignoceric acid 24 0 tetracosanoic acid smallamounts in most fats

Examples of oils or fats as sources of the hydrophobic agent used in thedispersions of the present disclosure include, but are not limited to,almond oil, beef tallow, butterfat, canola oil, cocoa butter, cod liveroil, coconut oil, corn oil, cottonseed oil, flaxseed oil, grapeseed oil,illipe oil, lard (pork fat), olive oil, orange oil, palm oil, palmolein, palm kernel oil, peanut oil, peppermint oil, safflower oil,sesame oil, shea nut oil, shea nut butter, soybean oil, sunflower oil,walnut oil, and any combinations thereof. Further information aboutfatty acyl compositions of some oils useful in the present disclosureare provided in the table below:

Poly unsaturated Mono Alpha Saturated unsatur. Linoleic LinolenicUnsat./ Capr. Laur. Mryis. Palm. Stear. Oleic Acid Acid Sat. Acid AcidAcid Acid Acid Acid (ω6) (ω3) Oil or Fat ratio C10:0 C12:0 C14:0 C16:0C18:0 C18:1 C18:2 C18:3 Almond Oil 9.7 — — — 7 2 69 17 — Beef Tallow 0.9— — 3 24 19 43 3 1 Butterfat (cow) 0.5 3 3 11  27 12 29 2 1 Butterfat(goat) 0.5 7 3 9 25 12 27 3 1 Butterfat (human) 1.0 2 5 8 25 8 35 9 1Canola Oil 15.7 — — — 4 2 62 22 10  Cocoa Butter 0.6 — — — 25 38 32 3 —Cod Liver Oil 2.9 — — 8 17 — 22 5 — Coconut Oil 0.1 6 47  18  9 3 6 2 —Corn Oil (Maize Oil) 6.7 — — — 11 2 28 58 1 Cottonseed Oil 2.8 — — 1 223 19 54 1 Flaxseed Oil 9.0 — — — 3 7 21 16 53  Grape seed Oil 7.3 — — —8 4 15 73 — Illipe 0.6 — — — 17 45 35 1 — Lard (Pork fat) 1.2 — — 2 2614 44 10 — Olive Oil 4.6 — — — 13 3 71 10 1 Palm Oil 1.0 — — 1 45 4 4010 — Palm Olein 1.3 — — 1 37 4 46 11 — Palm Kernel Oil 0.2 4 48  16  8 315 2 — Peanut Oil 4.0 — — — 11 2 48 32 — Safflower Oil* 10.1 — — — 7 213 78 — Sesame Oil 6.6 — — — 9 4 41 45 — Shea nut 1.1 — 1 — 4 39 44 5 —Soybean Oil 5.7 — — — 11 4 24 54 7 Sunflower Oil* 7.3 — — — 7 5 19 68 1Walnut Oil 5.3 — — — 11 5 28 51 5 *Not high-oleic variety

In embodiments, embodiments, without limitation, about 51 wt % or moreof the edible hydrophobic agent(s) are one or more of the oilsidentified above. In embodiments, without limitation, about 51 wt % ormore of the edible hydrophobic agent(s) are canola oil, corn oil,cottonseed oil, flaxseed oil, grape seed oil, peanut oil, safflower oil,sesame oil, soybean oil, sunflower oil, walnut oil, olive oil,peppermint oil, orange oil or a mixture thereof.

Still further, the hydrophobic agents used in the dispersions of thepresent disclosure can be colorants including, but are not limited to,annatto oil, paprika oil, chlorophyll, lycopene, carotenoids,xanthophylls, and combinations thereof.

Yet further, the hydrophobic agents used in the dispersions of thepresent disclosure include, but are not limited to, nutrients such asVitamin D, Vitamin A, Vitamin E, Vitamin K, Vitamin F, Vitamin P, anyderivatives of these vitamins, lipoic acid, phospholipids, ceramides,ubiqinone, sterols, flavonoids, cholesterol, sphingolipids,prostaglandins, docosahexaenoic acid, and any combinations thereof.

Still other hydrophobic agents that can be used in the dispersions ofthe present disclosure are flavorants including, but not limited to,terpenes, isoterpenes, alkyl lactones, essential oils, vanilla. Thehydrophobic agents can be aroma providers that impart aroma or modifyaroma of a food product.

Other hydrophobic agents that can be used in the dispersions of thepresent disclosure are artificial fats, including, but not limited to,olestra (sucrose acylated with up to eight fatty acid groups),polyglycerol fatty acid esters (e.g., R—(OCH₂—CH(OR)—CH₂O)_(n)—R), whereR represents one or more fatty acids, and the average value of n is 3.

The hydrophobic agents can be present in the composition in an amountof: about 0.01 wt % to about 70 wt %; or about 0.1 wt % to about 70 wt%; or about 5 wt % to about 50 wt %; or about 10 wt % to about 30 wt %.

The dispersions used in the compositions of the present disclosure canbe concentrated and can have a high load of hydrophobic agents in theamount of: about 30 wt % to about 70 wt %; or about 40 wt % to about 70wt %; or about 30 wt % to about 60 wt %; or about 40 wt % to about 60 wt%.

The dispersions of the present disclosure containing submicronhydrophobic agent particles can be stored in a concentrated form priorto use, such as about 30 wt % to about 70 wt %. The concentrateddispersion can be diluted nearer to the time when it is applied to thefood. For example, the concentrate can be diluted 1.5-fold, 2-fold,5-fold, 10-fold, 50-fold, 100-fold, 200-fold, 1000-fold, or more.

The dispersion can further include a rheological modifying agent.Examples of rheological modifying agents include, but are not limitedto, agar, alginate, carrageenan, cassia gum, cellulose gum(carboxymethylcellulose), gellan gum, guar gum, hydroxypropyl cellulose,hydroxypropyl methylcellulose, konjac gum, locust bean gum,methylcellulose, microcrystalline cellulose, pectin, starches, xanthangum, and any combinations thereof. The rheological modifying agentimmobilizes the particles of hydrophobic agent and/or the watermolecules, thereby extending the period of time for which the dispersionremains stable. In an exemplary embodiment, the addition of arheological modifying agent can stabilize the dispersion for a period oftwo years.

The rheological modifying agent makes the dispersion more kosmotropicand less chaotropic.

The rheological modifying agent, when optionally added to thecompositions of the present disclosure, is present in an amount fromabout 0.01 wt % to about 15 wt %, or about 0.01 wt % to about 10 wt %,or about 0.01 wt % to about 5 wt %, or from about 0.1 wt % to about 2 wt%. Alternatively, the rheological modifying agent can be present in anamount from 0 wt % to 15 wt %, or 0 wt % to 10 wt %, or 0 wt % to 5 wt%, or 0 wt % to 2 wt %. Rheological modifying agents are added inparticular to help immobilize the particles of edible hydrophobic agentsfor still longer term stability of the submicron dispersions.

The stability is further manifested in that two or more distinctdispersions can be mixed without upsetting the stability of the variouscomponent hydrophobic agent particles, or a dispersion can be dilutedinto aqueous fluid without upsetting the stability of the componenthydrophobic agent particles.

Further, if hydrophobic agent A were not compatible with hydrophobicagent B when mixed, nonetheless a dispersion of the present disclosureof hydrophobic agent A can be mixed with a dispersion of hydrophobicagent B, since the individual particles maintain their integrity.Peppermint Oil and Oleic Acid exemplify such incompatible hydrophobicagents.

Without being bound by theory, it is anticipated that when contactedwith food product all or a taste-affecting portion of the particles willbe stabilized. It is anticipated that the high surface-to-mass ratio ofthe particles will accentuate the effect of the hydrophobic agents ontaste or aroma or the like. The small size of the hydrophobic agentparticles, coupled with their high surface area, is expected to providegreater penetration into food products, again accentuating the effect ofthe hydrophobic agents on taste or aroma or the like.

When contacted with food, the submicron dispersions of the presentdisclosure can improve texture, taste, nutrition, aroma, visualproperties (e.g., color), volume, moistness, moisture preservation, orthe like.

The concentrated or diluted submicron dispersions of edible hydrophobicagents can be applied onto or into the food substrate using anycommercially-viable process, such as those well known in the art.

For example, the submicron dispersions can be mixed into milk or milksubstitutes (e.g., coconut, soy). Thus, for example, low fat milk can besupplemented with hydrophobic agent dispersions that are highly enrichedin heart-healthy polyunsaturated oils. These can enhance the flavor ofthese milk or milk-like substances without compromising health benefits.Similarly, any number of beverages can be improved. For example, aflavored dispersion can be added to a cocktail to improve nutrition oradd flavor (with the flavor for example from oil content or aparticularly flavorful hydrophobic agent).

The submicron hydrophobic agent dispersions can provide flavoring forcoffee, tea or the like.

When applied to flour, the submicron hydrophobic agent dispersions canprovide improved flavor, or improved moisture for products bakedtherefrom. The dispersion can be mixed with the flour during doughpreparation, or premixed.

Also provided is a method of using the composition having anoil-in-water dispersion of the present disclosure to enhance a physical,chemical, nutritional, and/or sensory property of a food. The methodincludes the step of applying a composition into or onto the food. Thecomposition, as noted above, has an oil phase comprising particles of ahydrophobic agent(s), and an aqueous phase comprising water and/or awater-soluble or water-miscible substance. The oil phase and the aqueousphase are combined and subjected to a mechanical process to form anoil-in-water dispersion having particles of the hydrophobic agent(s)with a small negative surface charge imparted by the amphiphile addedand mechanical process employed. The particles of the hydrophobicagent(s) in the oil-in-water dispersion have a polydispersity of 0.25 orless. The particles of the hydrophobic agent in the oil-in-waterdispersion have an average particle size of about 100 nm to about 999 nmin diameter. About 75 wt % to about 100 wt % of the particles of thehydrophobic agent(s) in the oil-in-water dispersion have a particle sizethat is ±300 nm of the average particle size of the hydrophobicagent(s). The small negative surface charge imparted to the hydrophobicparticles by the mechanical process causes the particles of thehydrophobic agent(s) to repel each other with a force of repulsion. Thestability of the oil-in-water dispersion is enhanced when a sufficientnumber of particles exceed the electrostatic barrier where the force ofrepulsion exceeds a force of coalescence among the particles of thehydrophobic agent, thereby preventing aggregation of the particles ofthe hydrophobic agent(s).

The small average particle size, low polydispersity, and force ofrepulsion of the particles of the hydrophobic agent(s) in theoil-in-water dispersion increase an extent of penetration of theoil-in-water dispersion throughout a water phase of a substrate of thefood, thereby producing a bloom effect distributing the particles of thehydrophobic agent(s) uniformly throughout the water phase of thesubstrate that enhances a physical, chemical, nutritional and/or sensoryproperty of the food. The physical, chemical, nutritional, and/orsensory property of the food is selected from the group consisting oftexture, flavor, taste, nutritional value, softness, tenderizing, uptakeof oils, and any combinations thereof.

The small average particle size, low polydispersity, and force ofrepulsion of the particles of the hydrophobic agent(s) in theoil-in-water dispersion also produce an accelerated diffusion speed ofthe oil-in-water dispersion throughout a water phase of a substrate ofthe food.

In addition, the increased extent of penetration and the bloom effect ofthe oil-in-water dispersion into the water phase of the substrate form athin moisture barrier on the surface and throughout the food thatprevents sublimation of ice crystals from a surface of the substrate,thereby preventing freezer burn of the food.

Although the method indicates the use of the composition, theoil-in-water dispersion is the entire composition applied to the food orbeverage.

Also provided is a method of using a composition of the presentdisclosure having an oil-in-water dispersion to enhance a physical,chemical, nutritional, and/or sensory property of a beverage. The methodincludes the step of applying the composition into the beverage. Thecomposition, as noted above has an oil phase comprising particles of ahydrophobic agent(s), and an aqueous phase comprising water and/or awater-soluble or water-miscible substance. The oil phase and the aqueousphase are combined and subjected to a mechanical process to form anoil-in-water dispersion having particles of the hydrophobic agent(s)with a small negative surface charge imparted by amphiphile added andmechanical process employed. The particles of the hydrophobic agent(s)in the oil-in-water dispersion have a polydispersity of 0.25 or less.The particles of the hydrophobic agent(s) in the oil-in-water dispersionhave an average particle size of about 100 nm to about 999 nm indiameter. About 75 wt % to about 100 wt % of the particles of thehydrophobic agent(s) in the oil-in-water dispersion have a particle sizethat is ±300 nm of the average particle size of the hydrophobicagent(s). The small negative surface charge imparted to the hydrophobicparticles by the mechanical process causes the particles of thehydrophobic agent(s) to repel each other with a force of repulsion. Thestability of the oil-in-water dispersion is enhanced when a sufficientnumber of particles exceed the electrostatic barrier where the force ofrepulsion exceeds a force of coalescence among the particles of thehydrophobic agent, thereby resisting aggregation of the particles of thehydrophobic agent(s).

The small average particle size, low polydispersity, and force ofrepulsion of the particles of the hydrophobic agent(s) in theoil-in-water dispersion increase an extent of penetration of theoil-in-water dispersion throughout a water phase of the beverage,thereby producing a bloom effect distributing the particles of thehydrophobic agent(s) uniformly throughout the water phase of thebeverage that enhances a physical, chemical, nutritional and/or sensoryproperty of the beverage.

The small average particle size, low polydispersity, and force ofrepulsion of the particles of the hydrophobic agent(s) in theoil-in-water dispersion further produce an accelerated diffusion speedof the oil-in-water dispersion throughout a water phase of the beverage.

The oil-in-water dispersion, whether added to a hot beverage or to acold beverage, provides the same enhancement of a physical, chemical,nutritional, and/or sensory property of the beverage.

The physical, chemical, nutritional, and/or sensory property of thebeverage is selected from the group consisting of texture, flavor,taste, nutritional value, and any combinations thereof.

The compositions of the present disclosure can be applied to a batterthat is used for baking or stovetop cooking, for example, pancakebatter. The stable oil-in-water composition permits the rapid anduniform distribution of the hydrophobic agent(s) throughout the flour.The small average particle size, monodispersity (low polydispersity) andforce of repulsion of the particles of the hydrophobic agent increasethe permeation of the particles of the hydrophobic agent(s) throughoutthe batter. The same features of the dispersion also acceleratediffusion of the dispersion through the batter, and provide an even(uniform) distribution of the hydrophobic agent(s) in the batter. Bycontrast, with conventional batters and mixes, oil or butter(hydrophobic agent) will not spread easily into the batter, because theoil gets coated with a layer of the flour and will not mix. Thedispersion of the present disclosure permits the hydrophobic agent(s) topermeate rapidly and completely through the batter; the lactones in theoil that give a buttery taste are evenly distributed throughout thebatter, improving the taste and flavor of the baked food made from thebatter, and improve the cooking characteristics of the batter. Inaddition, the particles of the hydrophobic agent can form a thin film onthe surface of the baked food after the water phase is flashed off thefood surface during baking, leaving a uniform, thin coating on thesurface that enhances the flavor, and taste of the baked food.

The submicron hydrophobic agent dispersions can be utilized asmarinades, where the small particles are anticipated to effectivelypenetrate the food product such as meat, or any other edible proteinsource. The ability of the hydrophobic agent dispersions to mix readilyand simply with water enables the hydrophobic agent(s) to diffuse morerapidly into the aqueous content of meat. Treated meats can includewithout limitation, chicken, turkey, beef, buffalo, pork, lamb, goat,fish, scallops, other seafood, or the like.

The submicron dispersions can be utilized to modify sauces, soups, forflavor, nutrition, or the like. Surprisingly, the structural integrityof the hydrophobic agent(s) dispersions is retained even when exposed totemperatures exceeding 80° C.

The submicron dispersions can be utilized to modify any food productthat is prepared by hydration, with or without heat. Accordingly, thesubmicron dispersions can be provided in kits sold together with suchhydratable food products, or used in a method to prepare such foodproducts. The submicron dispersions can be contacted with the foodduring the hydration process. Such food products include, withoutlimitation, pastas, rice, other grains, dried fruit or vegetables (suchas dried beans), drink concentrates (such as Kool-Aid or Crystal Lightconcentrates), or the like. The kits can include kits with freeze-driedmeals, and freeze-dried meals sealed in airtight packages, such asaluminum lined packages. Freeze-dried meals include two or more distinctfood types that are not comminuted together, such as meat and pasta, ortwo distinct vegetables.

The submicron dispersions can be utilized as meat tenderizers thatinclude a denaturant, such as, without limitation, an acid (e.g.,vinegar) or a peptidase (e.g., papain).

All ranges recited herein include ranges therebetween, and can beinclusive or exclusive of the endpoints. Optional included ranges arefrom integer values therebetween (or inclusive of one originalendpoint), at the order of magnitude recited or the next smaller orderof magnitude. For example, if the lower range value is 0.2, optionalincluded endpoints can be 0.3, 0.4, . . . 1.1, 1.2, and the like, aswell as 1, 2, 3 and the like; if the higher range is 8, optionalincluded endpoints can be 7, 6, and the like, as well as 7.9, 7.8, andthe like. One-sided boundaries, such as 3 or more, similarly includeconsistent boundaries (or ranges) starting at integer values at therecited order of magnitude or one lower. For example, 3 or more includes4 or more, or 3.1 or more.

The following embodiments are intended to demonstrate the versatility ofsubmicron hydrophobic agent dispersions. These examples can be utilizedas presented or can be diluted in water or water miscible solvent to aconcentration that is optimized for a given application. They can alsobe combined in various ratios to provide multiple benefits to theconsumer.

Example 1

A dispersion of the present disclosure was produced from a mixture withthe following composition:

Raw Material % Water 68.750% Danox 3204 [#449510] (Premier) 0.050%Canola Oil (Shopright) 20.000% N/A Butter Flavor 222676A (FlavorSolutions Inc.) 10.000% Hydrogenated Lecithin (phospholipid) 1.000%Hydrogenated Phosphatidylcholine (phospholipid) 0.200% Totals 100.00%

The dispersion can be readily mixed with naturally sourced flour toprovide a butter flavor to baked goods including but not limited tobread, cookies, snacks, and pastries. It can be combined with highunsaturated and saturated hydrophobic agents to produce butter flavoredmargarine. Because of the small size of the hydrophobic agent(s), thisdispersion can readily diffuse into substrates including but not limitedto: beef, pork, chicken, lamb, turkey, duck, fish, crustaceans, deer,boar, and other protein-based foods to impart a buttery taste. The largesurface area of the submicron hydrophobic agent dispersion allows thebutter flavor to be presented to the taste buds and receptors with highimpact.

Example 2

A dispersion of the present disclosure was produced from a mixture withthe following composition:

Raw Material % Miglyol 810N (triglyceride, Sasol) 15.000% Lutein EsterCrystals (LycoRed, Prod Code 43367) 11.000% Fructose Crystal (Penta,Product Code 06-24000) 49.600% Water 13.550% KLC 99.7% Glycerin, USPKosher 7.100% Lecithin (Lipoid) 3.750% Totals 100.00%

The dispersion provides a composition that enables a hydrophobicnutrient, such as lutein, to be incorporated onto or into the foodsubstrate or beverages to transform the food substrate so that it ismore physiologically beneficial to the consumer.

Example 3

A dispersion of the present disclosure was produced from a mixture withthe following composition:

Raw Material % Water 48.900% Peppermint Phytobasic in PG (Bio-Botanica)Product# 2.500% 3315PBPG; Lot# PS-007-023 Glycerin 5.000% Euxyl PE9010(Schulke) 1.000% Potassium Sorbate 0.250% Sodium Benzoate 0.250%Peppermint NF (Lebermuth Company) Item# 70-9162- 40.000% 23, Lot#1209001342 Hydrogenated Lecithin 1.500% Hydrogenated Phosphatidylcholine0.250% Keltrol CG-RD 0.350% Totals 100.00%

The submicron dispersion of a hydrophobic flavor oil provides apeppermint flavor. Due to its submicron particle size and large surfacearea, it provides a purer, more impactful mint flavor note or provides anotable cooling sensation compared with surfactant-based systems ofpeppermint oil. This submicron dispersion can also be used in beveragesto enhance taste.

Example 4

A dispersion of the present disclosure was produced from a mixture withthe following composition:

Raw Material % Water 53.000% Food Grade Canola Oil (Restaurant Depot)45.000% Hydrogenated Lecithin 2.000% Totals 100.00%

The dispersion provides a canola oil composition.

Example 5

A dispersion of the present disclosure was produced from a mixture withthe following composition:

Raw Material % Water 56.080% Natrox RO 0.100% Potassium Sorbate 0.250%Sodium Benzoate 0.250% Methylparaben 0.200% Propylparaben 0.050%Disodium EDTA 0.050% Puglia Extra Virgin Olive Oil 40.000% HydrogenatedLecithin 1.000% Keltrol CG-RD 0.350% Citric Acid 30% Aq 1.670% Totals100.00%

The dispersion provides an olive oil composition.

Example 6

A dispersion of the present disclosure was produced from a mixture withthe following composition:

Raw Material % Water 54.700% Glycerin 10.000% Benzyl Alcohol 1.000%Vitamin E Acetate 1.000% Lipovol G 30.000% Hydrogenated Lecithin 2.750%Hydrogenated Phosphatidylcholine 0.250% Keltrol CG-RD 0.300% Totals100.00%

The submicron natural oil dispersions found in examples 4, 5, and 6enhance the flavor, appearance, texture, tenderness, and moistness ofproteins. The submicron particle size enables more rapid diffusion ofthe oil into the meat because it can spread into the moisture already inthe meat. This creates a more favorable diffusion force allowing the oilto penetrate more deeply into the protein substrate. These submicrondispersions can also be mixed with vinegar to create a stable saladdressing.

Example 7

A dispersion of the present disclosure was produced from a mixture withthe following composition:

Raw Material % Water 59.000% BFT Orange Oil (Cold Pressed) Feb. 25, 201140.000% Hydrogenated Lecithin 1.000% Totals 100.00%

The dispersion provides an orange oil composition which can be added toany beverage to impart an orange taste. The submicron dispersion canalso be mixed into baked goods to impart an orange flavor to thesubstrate.

The following exemplary embodiments are provided:

A. An enhanced food comprising a food contacted with a dispersion ofparticles of edible hydrophobic agent(s) in an aqueous fluid, whereinthe average particle size of the dispersion is 100 to 999 nm, andwherein the edible hydrophobic agent(s) of the dispersion comprise about0.1 wt % to about 70% of the dispersion.

A1. The enhanced food of Embodiment A, wherein the dispersion comprisesabout 0.01 wt % to about 15 wt % of a rheological modifying agent.

B. The enhanced food of Embodiment A or A1, which is a meat.

C. The enhanced food of Embodiment B, wherein the meat is chicken.

D. The enhanced food of Embodiment B or C, wherein the dispersionfurther comprises a denaturant.

D1. The enhanced food of Embodiment D, wherein the meat is chicken.

E. The enhanced food of Embodiment A or A1, which is a beverage.

F. The enhanced food of Embodiment E, which is milk or a milksubstitute.

G. The enhanced food of Embodiment A or A1, which is a soup or sauce.

H. The enhanced food of Embodiment A or A1, which is a grain flour.

I. An enhanced baked food product comprising the flour of Embodiment H.

J. The enhanced food of Embodiment A, A1 or B-I, wherein about 85% ormore by volume of the edible hydrophobic agent particles of thedispersion have a size from about 100 nm to about 999 nm.

K. The enhanced food of Embodiment A, A1 or J, wherein the averageparticle size of the dispersion is about 100 nm to about 500 nm

L. The enhanced food of Embodiment A, A1 or J, wherein the averageparticle size of the dispersion is about 150 nm to about 300 nm.

N. The enhanced food of Embodiment A, A1, B-I, K or L, wherein about 85%or more by volume of the edible hydrophobic agent particles of thedispersion have a size from about 100 nm to about 500 nm.

O. The enhanced food of Embodiment A, A1, B-N, wherein the ediblehydrophobic agent(s) of the dispersion comprise about 0.5 wt % to about50 wt % of the dispersion.

P. The enhanced food of Embodiment A, A1, B-N, wherein the ediblehydrophobic agent(s) of the dispersion comprise about 1 wt % to about 50wt % of the dispersion.

Q. The enhanced food of Embodiment A, A1, B-N, wherein the ediblehydrophobic agent(s) of the dispersion comprise about 5 wt % to about 50wt % of the dispersion.

R. The enhanced food of Embodiment A, A1, B-Q, wherein about 51 wt % ormore of the edible hydrophobic agent(s) of the dispersion are canolaoil, corn oil, cottonseed oil, sesame oil, vegetable oil, almond oil,hempseed oil, apricot kernel oil, ricebran oil, avocado oil, macadamianut oil, flaxseed oil, grape seed oil, peanut oil, coconut oil,safflower oil, sesame oil, soybean oil, sunflower oil, walnut oil, oliveoil or a mixture thereof.

S. A method of enhancing food comprising contacting the food with adispersion of particles of edible hydrophobic agent(s) in an aqueousfluid, wherein the average particle size of the dispersion is 100 to 999nm, and wherein the edible hydrophobic agent(s) of the dispersioncomprise about 0.1 wt % to about 70 wt % of the dispersion.

T. The method of enhancing food of Embodiment S, wherein the dispersioncomprises about 0.01 wt % to about 15 wt % of a rheological modifyingagent.

U. The method of Embodiment S or T, wherein the food is chicken.

V. The method of Embodiment S or T, where the food is one adapted to beprepared by hydration, and the edible hydrophobic agent dispersion iscontacted with the food during hydration.

W. The method of Embodiment V, where the food is pasta.

X. The method of Embodiment V, where the food is a grain.

Y. The method of Embodiment V, where the food is a dried fruit orvegetable.

Z. The method of Embodiment V, where the food is a freeze-dried meal.

AA. The method of Embodiment S-Z, comprising (a) providing a firstdispersion of particles of edible hydrophobic agent(s) where the averageparticle size of the dispersion is 100 to 999 nm, wherein the ediblehydrophobic agent(s) of the first dispersion comprise about 30 wt % toabout 70 wt % of the first dispersion, (b) diluting the first dispersionto form a second dispersion of edible hydrophobic agents with averageparticle size of 100 to 999 nm, wherein the second dispersion is moredilute than the first, and (c) thereafter conducting the food contactingusing the second dispersion.

AB. A kit comprising (a) a food is one adapted to be prepared byhydration and (b) an edible hydrophobic agent dispersion comprising: adispersion of particles of edible hydrophobic agent(s) in an aqueousfluid, wherein the average particle size is 100 to 999 nm, and whereinthe edible hydrophobic agent(s) comprise about 0.01 wt % to about 70 wt% of the dispersion.

AC. The kit of Embodiment AB, wherein the dispersion comprises about0.01 wt % to about 15 wt % of a rheological modifying agent.

AB1. The kit of Embodiment AB or AC, where the food is pasta

AC1. The kit of Embodiment AB or AC, where the food is a grain.

AD. The kit of Embodiment AB or AC, where the food is a dried fruit orvegetable.

AE. The kit of Embodiment AB or AC, where the food is a freeze-driedmeal.

AF. A dispersion for use in enhancing a food product, comprising: adispersion of particles of edible hydrophobic agent(s) in an aqueousfluid, wherein the average particle size of the dispersion is 100 to 999nm, and wherein the edible hydrophobic agent(s) of the dispersioncomprise about 0.01 wt % to about 70 wt % of the dispersion.

AG. The food enhancing dispersion of Embodiment AF, wherein thedispersion comprises about 0.01 wt % to about 15 wt % of a rheologicalmodifying agent.

AH. The food enhancing dispersion of Embodiment AG or AH, wherein about85% or more by volume of the edible hydrophobic agent particles of thedispersion have a size from about 100 nm to about 999 nm.

AI. The food enhancing dispersion of Embodiment AG or AH, wherein theaverage particle size of the dispersion is about 100 nm to about 500 nm.

AJ. The food enhancing dispersion of Embodiment AG or AH wherein theaverage particle size of the dispersion is about 150 nm to about 300 nm.

AK. The food enhancing dispersion of Embodiment AG, AH, AI or AJ,wherein about 85% or more by volume of the edible hydrophobic agentparticles of the dispersion have a size from about 100 nm to about 500nm.

AL. The food enhancing dispersion of Embodiment AG, AH, AI, AJ or AK,wherein the edible hydrophobic agent(s) of the dispersion comprise about0.5 wt % to about 50 wt % of the dispersion.

AM. The food enhancing dispersion of Embodiment AG, AH, AI, AJ or AK,wherein the edible hydrophobic agent(s) of the dispersion comprise about1 wt % to about 50 wt % of the dispersion.

AN. The food enhancing dispersion of Embodiment AG, AH, AI, AJ or AK,wherein the edible hydrophobic agent(s) of the dispersion comprise about5 wt % to about 50 wt % of the dispersion.

AO. The food enhancing dispersion of Embodiment AG, AH, AI, AJ, AK, AL,AM or AN, wherein about 51 wt % or more of the edible hydrophobicagent(s) of the dispersion are canola oil, corn oil, cottonseed oil,sesame oil, vegetable oil, almond oil, hempseed oil, apricot kernel oil,ricebran oil, avocado oil, macadamia nut oil, flaxseed oil, grape seedoil, peanut oil, coconut oil, safflower oil, sesame oil, soybean oil,sunflower oil, walnut oil, olive oil or a mixture thereof.

As used in this application, the word “about” for dimensions, weights,and other measures means a range that is ±10% of the stated value, morepreferably ±5% of the stated value, and most preferably ±1% of thestated value, including all subranges therebetween.

It should be understood that the foregoing description is onlyillustrative of the present disclosure. Various alternatives andmodifications can be devised by those skilled in the art withoutdeparting from the disclosure. Accordingly, the present disclosure isintended to embrace all such alternatives, modifications, and variancesthat fall within the scope of the disclosure.

What is claimed is:
 1. A method of using a composition having anoil-in-water dispersion to enhance a physical, chemical, nutritionaland/or sensory property of a food, comprising: applying, into or ontothe food, a substantially surfactant-free composition that remainsstable when diluted at least up to 1000 fold with an aqueous fluid, thecomposition comprising: a first oil-in-water dispersion having an oilphase comprising one or more hydrophobic particles that have a netnegative charge that is −30 mV or lower of a hydrophobic agent that isedible and 90% wt. or more non-polar suspended in an aqueous phasecomprising either water or water and one or more water-misciblesubstances; wherein the particles of the hydrophobic agent in the firstoil-in-water dispersion have an average particle size of about 100 nm toabout 999 nm in diameter, at least 85 wt % of the particles of thehydrophobic agent in the first oil-in-water dispersion have a particlesize that is ±200 nm of the average particle size, and the particleshave a polydispersity of 0.25 or less; wherein the net negative chargeimparted to the hydrophobic particles causes the particles of thehydrophobic agent to repel each other with a force of repulsion; whereinthe force of repulsion sufficiently exceeds the force of coalescenceamong the particles of the hydrophobic agent, thereby enhancingstability of the first oil-in-water dispersion by resisting aggregationof the particles of the hydrophobic agent; wherein small averageparticle size, low polydispersity, and force of repulsion of theparticles of the hydrophobic agent in the first oil-in-water dispersionincrease an extent of penetration of the first oil-in-water dispersionthroughout a water phase of a substrate of the food; and therebyproducing a bloom effect distributing the particles of the hydrophobicagent uniformly throughout the water phase of the substrate thatenhances a physical, chemical, nutritional and/or sensory property ofthe food.
 2. The method according to claim 1, wherein the small averageparticle size, low polydispersity, and force of repulsion of theparticles of the hydrophobic agent in the first oil-in-water dispersionfurther produce an accelerated diffusion speed of the first oil-in-waterdispersion throughout a water phase of a substrate of the food.
 3. Themethod according to claim 1, further comprising: disposing the food in afreezer after applying the substantially surfactant-free composition,wherein the increased extent of penetration and the bloom effect of thefirst oil-in-water dispersion into the water phase of the substrate forma thin moisture barrier throughout the food that prevents sublimation ofice crystals from a surface of the substrate, thereby preventing freezerburn of the food.
 4. The method according to claim 1, wherein thephysical, chemical, nutritional and/or sensory property of the food isselected from the group consisting of: texture, flavor, taste,nutritional value, softness, tenderizing, uptake of oils, and anycombinations thereof.
 5. The method according to claim 1, wherein thecomposition is added to a food that is a batter used for baking, andwherein the small average particle size, low polydispersity, and forceof repulsion of the particles of the hydrophobic agent in the firstoil-in-water dispersion accelerate diffusion throughout the batter sothat the particles of the hydrophobic agent are evenly distributedtherein to enhance the taste, flavor, and cooking characteristics of thefood, the method further comprising: flashing the water phase off of thefood to leave a thin, uniform coating of the hydrophobic particles onthe surface or embedded in the insoluble carbohydrate fiber network thatfurther enhances the flavor and taste of the food.
 6. The methodaccording to claim 1, wherein the first oil-in-water dispersion is theentire composition applied onto or into the food.
 7. The methodaccording to claim 1, wherein the oil phase is 0.01 wt % to 70 wt % ofthe composition.
 8. The method according to claim 1, wherein thecomposition further comprises 0.01 wt % to 15.0 wt % of one or morerheological modifying agents.
 9. The method according to claim 1,wherein the particles of the hydrophobic agent in the first oil-in-waterdispersion are substantially monodisperse.
 10. A method of using acomposition having an oil-in-water dispersion to enhance a physical,chemical, nutritional and/or sensory property of a beverage, comprising:applying, into the beverage, a substantially surfactant-free compositionthat remains stable when diluted at least up to woo fold with an aqueousfluid, the composition comprising: a first oil-in-water dispersionhaving an oil phase comprising one or more hydrophobic particles thathave a net negative charge that is −30 mV or lower of a hydrophobicagent that is edible and 90% wt. or more non-polar suspended in anaqueous phase comprising either water or water and one or morewater-miscible substances; wherein the particles of the hydrophobicagent in the first oil-in-water dispersion have an average particle sizeof about 100 nm to about 999 nm in diameter, at least 85 wt % of theparticles of the hydrophobic agent in the first oil-in-water dispersionhave a particle size that is ±200 nm of the average particle size, andthe particles have a polydispersity of 0.25 or less; wherein the netnegative charge imparted to the hydrophobic particles causes theparticles of the hydrophobic agent to repel each other with a force ofrepulsion; wherein the force of repulsion sufficiently exceeds the forceof coalescence among the particles of the hydrophobic agent, therebyenhancing stability of the first oil-in-water dispersion by resistingaggregation of the particles of the hydrophobic agent; wherein the smallaverage particle size, low polydispersity, and force of repulsion of theparticles of the hydrophobic agent in the first oil-in-water dispersionincrease an extent of penetration of the first oil-in-water dispersionthroughout a water phase of the beverage, thereby producing a bloomeffect distributing the particles of the hydrophobic agent uniformlythroughout the water phase of the beverage that enhances a physical,chemical, nutritional and/or sensory property of the beverage.
 11. Themethod according to claim 10, wherein the small average particle size,low polydispersity, and force of repulsion of the particles of thehydrophobic agent in the first oil-in-water dispersion further producean accelerated diffusion speed of the first oil-in-water dispersionthroughout a water phase of the beverage.
 12. The method according toclaim 10, wherein the first oil-in-water dispersion can be added to ahot beverage or to a cold beverage.
 13. The method according to claim10, wherein the physical, chemical, nutritional and/or sensory propertyof the beverage is selected from the group consisting of: texture,flavor, taste, nutritional value, and any combinations thereof.
 14. Themethod according to claim 10, wherein the oil phase is 0.01 wt % to 70wt % of the composition.
 15. The method according to claim 10, whereinthe composition further comprises 0.01 wt % to 15.0 wt % of one or morerheological modifying agents.
 16. The method according to claim 10,wherein the aqueous phase further comprises at least a first watermiscible substance.
 17. The method according to claim 1, wherein thecomposition is substantially surfactant free such that any amount ofamphiphilic compounds with a CMC (critical micelle concentration)greater than 10{circumflex over ( )}−8 mol/L present in the compositionis not an amount sufficient to materially lower the surface tension ofthe aqueous-solvent fluid and any amphiphilic compounds present in thecomposition that have a CMC of 10{circumflex over ( )}−8 mol/L or lowerare present in an amount of 5 or less parts weight of other hydrophobicagents.
 18. The method according to claim 10, wherein the composition issubstantially surfactant free such that any amount of amphiphiliccompounds with a CMC (critical micelle concentration) greater than10{circumflex over ( )}−8 mol/L present in the composition is not anamount sufficient to materially lower the surface tension of theaqueous-solvent fluid and any amphiphilic compounds present in thecomposition that have a CMC of 10{circumflex over ( )}−8 mol/L or lowerare present in an amount of 5 or less parts weight of other hydrophobicagents.
 19. The method according to claim 1, wherein the at least 85 wt% of the particles of the hydrophobic agent in the first oil-in-waterdispersion have a particle size that is within one standard deviation ofthe average particle size.
 20. The method according to claim 1, whereinthe at least 85 wt % of the particles of the hydrophobic agent in thefirst oil-in-water dispersion have a particle size that is within 1.50standard deviations of the average particle size.
 21. The methodaccording to claim 1, wherein the at least 85 wt % of the particles ofthe hydrophobic agent in the first oil-in-water dispersion have aparticle size that is within two standard deviations of the averageparticle size.
 22. The method according to claim 11, wherein the atleast 85 wt % of the particles of the hydrophobic agent in the firstoil-in-water dispersion have a particle size that is within one standarddeviation of the average particle size.
 23. The method according toclaim 11, wherein the at least 85 wt % of the particles of thehydrophobic agent in the first oil-in-water dispersion have a particlesize that is within 1.50 standard deviations of the average particlesize.
 24. The method according to claim 11, wherein the at least 85 wt %of the particles of the hydrophobic agent in the first oil-in-waterdispersion have a particle size that is within two standard deviation ofthe average particle size.